This recipe is so full of flavor! The pomegranate juice brings antioxidants and a sweet-tart flavor base, and sumac and red wine vinaigrette balance perfectly with apricot preserves and honey. This a great healthy protein side to balance other carb snacks that we typically eat while watching football. The toppings add a pop of color that make this dish insta-worthy!


Pomegranate Glaze

  • 2 cups POM Wonderful 100% Pomegranate Juice
  • ½ cup no sugar added apricot fruit spread
  • 1/2 teaspoon sea salt
  • 1 tbsp. sumac spice
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. honey
  • 2 tbsp. red wine vinaigrette

Chicken Wings

  • 20 pieces (2 lbs.) chicken wings
  • cooking spray
  • 1 tbsp. of avocado oil

To serve (optional)

1/2 cup pomegranate arils

2 tbsp. chopped green onions

Pomegranate Glaze

  1. Start with the glaze first. In a saucepan, combine all of the ingredients. Bring to a boil, and cook uncovered with a gentle boil for about 40 minutes (from the moment it starts boiling), until it’s reduced to about 1/2 cup, whisking for time to time.

Chicken Wings

  1. Preheat oven to 400F and line a baking sheet with aluminum foil. Spray with a little bit of cooking spray. Arrange the wings on the baking sheet and drizzle avocado oil on top.
  2. Bake between 15 to 30 minutes (depending on the size of the wings and your oven) or until golden cooked through.
  3. Remove from the oven and brush the wings generously on all sides with pomegranate glaze.
  4. Return to the oven and broil on high for about one minute, paying close attention not to burn the wings.
  5. Serve hot and top with chopped green onions and pomegranate arils.

Prep Time: 10 minutes. Cook 50 minutes

Serves 4 (5 pieces/person)